Wild Mushroom Rissoto

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Wild Mushroom Rissoto

Ingredients

  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese plus additional for serving (optional)

Preparation

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  • Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Spinach with Shiitake Mushrooms

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Ingredients

Preparation

  • Blanch spinach leaves for 1 minute. Drain; squeeze dry.
  • Heat oil in nonstick skillet over medium heat. Sauté shallots and mushrooms until tender.
  • Add cooked spinach, heavy cream, and piment d’espelette. Simmer until thickened.

Mushroom and Fontina Quiche

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Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

8 Servings

Ingredients

  • 1 refrigerated pie crust (half of 15-ounce package)
  • 2 tablespoons (1/4 stick) butter
  • 2/3 cup chopped shallots (about 3 medium)
  • 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved
  • 4 large eggs
  • 2/3 cup half and half
  • 1/3 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided

Preparation

  • Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. Reduce oven temperature to 325°F.
  • Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.
  • Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.
  • Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Poblano and Mushroom Tacos

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Poblanos, often called pasillas, are mild, green-colored chile peppers sold at some supermarkets and at specialty foods stores, farmers’ markets, and Latin markets.

makes 4

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 fresh poblano chile, halved, seeded, thinly sliced into long strips
  • 1/2 small red onion, sliced
  • 3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
  • 1 teaspoon ground cumin
  • 4 corn tortillas
  • 4 thin slices Monterey Jack cheese
  • Chopped fresh cilantro
  • Crumbled feta or Cotija cheese
  • Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)

Preparation

  • Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
  • Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.

Turkey Meatloaf with Mushrooms and Herbs

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Here’s a recipe for meatloaf dinner that your kids surely won’t moan about. 4 servings plus leftovers

Ingredients

  • 2 tablespoons extra-virgin olive oil plus additional for brushing
  • 2 cups 1/3-inch cubes crustless day-old pain rustique
  • 1 cup low-salt chicken broth
  • 8 ounces sliced button mushrooms
  • 2 large eggs, lightly beaten
  • 1/4 cup minced shallots
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound ground turkey (15% fat)
  • 1 pound ground turkey breast

Preparation

  • Preheat oven to 350°F. Brush 8 1/2×4 1/2×2 1/3-inch loaf pan with olive oil.
  • Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
  • Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.